Sheet-pan Roasted Vegetables on Naan with Coriander Chutney

Sheet-pan Roasted Vegetable son Naan with Coriander Chutney

 

“Sheet-pan” meals seem to be trending on the internet the last few weeks and for good reason. This is a sensible and easy way to turn out hearty nutritious midweek meals without spending a lot time or fuss. I’ve been doing this for years. Basically you toss a bunch of vegetables into a sheet or roasting pan, add some herbs, drizzle with olive oil, and pop them in the oven to roast them for the better part of an hour. Voila! You have a splendid meal to put on the table as well as enough makings for a couple of reincarnations as well.

This time around I’ve used late summer vegetables, with a nod towards some Indian seasonings, which are roasted and served atop garlic naan bread which I buy from a favorite local Indian restaurant. The next day I tossed the vegetables with pasta, and on the following day a hearty vegetable soup using homemade stock.

The possibilities are endless here with the added benefits of vegetable based meals that are both healthy and robust enough to even satisfy  reluctant carnivores.

Sheet-Pan Roasted vegetables

Sheet-Pan Roasted vegetables

 

Sheet-pan Roasted Vegetables with Garlic Naan and Coriander Chutney

  • 6 garlic naan or other flat bread of choice
  • 4 medium size gold potatoes, peeled and cut into 1 inch pieces
  • 12 oz baby carrots, trimmed
  • 1 head cauliflower, separated into florets
  • ½ cup olive oil
  • 2 large yellow onions, quartered and thinly sliced
  • 4 bell peppers of various colors, seeded and sliced into thin strips
  • 3 jalapeno peppers, seeded and cut into thin strips
  • 4 garlic cloves, thinly sliced
  • 6 oz small shiitake mushrooms, halved
  • 1 tablespoon finely sliced fresh sage leaves
  • 1 tablespoon sliced fresh marjoram leaves
  • 1 teaspoon toasted cumin seeds
  • 1 teaspoon toasted coriander seeds, coarsely ground ¼
  • teaspoon turmeric powder
  • 1 cup small cherry tomatoes
  • 2 teaspoons sea salt + to taste

 

Place the cut potatoes in a sauce pan and cover with water. Bring the water to a boil, add a pinch of salt and parboil for about 12 minutes. Drain and set aside to cool.

Place the carrots and cauliflower in a steamer basket placed over simmering water and steam about 5 minutes. Set the basket of vegetables aside to cool.

Preheat the oven to 400 f/200 c rack set mid-level in the oven

Set a large skillet on the stove top over medium heat. Add 2 tablespoons olive oil to the skillet and heat until the oil is nearly smoking.

Add the onions and saute about 4 minutes until wilted. Add the bell peppers, jalapenos, garlic, and shiitake mushrooms and toss to combine. Turn up the heat to medium high and cook until the peppers have softened, about 3 minutes.

Add the sage, marjoram, cumin, coriander, turmeric, and 2 teaspoons salt. Toss until the ingredients are well combined. Then transfer the contents of the skillet into a sheet-pan or roasting pan along with the reserved potatoes, carrots, cauliflower, and the cherry tomatoes.

Add the remaining olive oil and toss all the ingredients until well combined. Place in the preheated oven and roast for about 1 hour, turning the vegetables over in the pan at 15 minute intervals.

While the vegetables are roasting you can make the Coriander chutney.

Coriander chutney is a standard condiment served in most Indian restaurants. The title Chutney may be a bit misleading as this chutney is more of a sauce rather than a mango or lime chutney you may be more familiar with. The coriander chutney adds a fresh aromatic and spicy note when splashed over the roasted vegetables.

Coriander chutney

Coriander chutney

Coriander chutney     makes nearly a cup

  • 1 ¼ cups fresh coriander leaves
  • 2 two inch fresh green chilies, flame roasted, skin removed, seeded, and chopped
  • 1 ½ teaspoon freshly grated young ginger root
  • ½ teaspoon toasted cumin seeds, finely ground
  • 2 teaspoons freshly squeezed lime juice
  • 4 tablespoons cold water
  • ¾ teaspoon sea salt
  • a pinch of sugar
  • 1 teaspoon neutral tasting vegetable oil

 

Place the coriander leaves, green chilies, ginger, cumin, and lime juice in a blender jar or mini food processor. Pulse until the coriander is pulverized, scraping down the sides of the blender or processor frequently.

Then add the water, sea salt and sugar and blend for several minutes, again scraping down the sides of the blender or processor as needed, until the sauce is very smooth. Then with the machine running add the oil in a slow steady stream.

Transfer the chutney to a jar with lid and refrigerate until needed.

Serving:    The roasted vegetables are a perfect starter for a meal, as pictured.

Warm the garlic naan, or flat bread of choice, and generously mound the warm roasted vegetable on top. Spoon the Coriander chutney over the vegetables and serve.

The roasted vegetables can also be served as a side with a main course, or even better, as a main course with a side of couscous, rice, Bulgar, or quinoa.

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